Summer Berry, Date & Pumpkin Seed Butter Bark with Chocolate

I’ve been seeing these flat dates everywhere lately, so I figured I’d make mine a little more iron-friendly. Roasted pumpkin seed butter, loads of summer berries, dark chocolate, and flaky sea salt. I can’t stop eating these!!

Makes: 8–10 pieces

• 12–14 Medjool dates

• ½ cup pumpkin seed butter

• A handful of fresh summer berries (raspberries, blueberries, strawberries… whatever you’ve got)

• 100 g dark chocolate

• 1–2 tsp coconut oil (optional)

• Flaky sea salt

1. Line a small tray (about 20 × 15 cm / 8 × 6 inches) with parchment paper. Split the dates open, remove the pits, and cover the bottom of the tray with them. Lay another piece of parchment paper on top and flatten them with a rolling pin or the bottom of a glass.

2. Spread over the pumpkin seed butter evenly over the dates.

3. Add the berries. I used black- and raspberries.

4. Melt the chocolate (and the coconut oil if you’re using it), then drizzle it all over & Finish with flaky sea salt.

5. Freeze until firm, for about an hour. Cut into pieces and keep them in the fridge or freezer.

Enjoy!

Xx, Raquel